Durian Cream Puffs Take Centre Stage at Rasa Deli

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For the month of August and September, the durian cream puff is the highlight at the Rasa Deli of Shangri-La’s Rasa Sayang Resort & Spa (GPS: 5.48000,100.25472), Batu Feringgi, Penang. Even since the first batch of durian cream puffs made their debut at the Rasa Deli, the dainty delicacies have been literally flying off the bakery shelves so quickly.

This popular pastry filled with cream of durian, the local King of Fruits blends seamlessly with its freshly baked fluffy dough with an inimitable texture. When one takes a bite, it is a melt-in-your-mouth feeling where baked pastry and soft cream form the perfect union of texture and flavour.

The creators of this delightful dessert, Executive Pastry Chef Dino Wan and his pastry team experiment behind the scenes to create the best possible pastry and cream combination that captures bold durian flavours encased by cream puff pastry. With a difficult to replicate exquisite texture, this culinary creation is now an instant classic among loyal customers and guests.

Only the Musang King varieties of durians are used, with its preparation in a controlled room temperature so that the taste of real durian is retained. Besides the finest fresh ingredients, the durian cream filling also comprises bread flour, brown sugar, a pinch of salt, unsalted butter, water, milk and eggs. Filtered water is used since it is softer than less acidic, which in turn gives the durian cream filing a molten texture.

A lot of constant whipping is required to create its creamy and silky characteristics. The puff are baked in the pastry kitchen using plain and bread flour for a smooth, soft texture with a spongy taste.

According to Chef Dino, “We have been selling an average of 150 durian cream puff a day and purchases are mainly walk-in customers who learned about it by word of mouth. The Durian Cream Puff promotion will be on until end of September. The price of one cream puff is RM8 nett per piece but if you buy 3 pieces, you pay only RM20 nett. For take away, it is best taken slightly cold so that you get the feeling of biting into pastry with bursting smooth cream.”